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Advantages Over Rice Cookers

Maestro Multi Cooker is different-----How it differs from Rice Cookers

MAESTRO Multi Cooker
(Electric Steam Cooker)
Indirect Cooking
Other Electric Rice Cookers
(Electric Hotplate Cooker)
Direct Cooking

The hot steam covers the entire area of the cooking vessel and the ingredients that are getting cooked. This cooking method is healthy, preserving food's nutritional value, texture and flavour.

The heat transmission to the cooking vessel is only through the contact area of the hot plate. This cooking method partially destroys the anti-oxidants and the nutritional value.

Rice is cooked uniformly with no crust formation and is soft & fluffy because the steam is present in cooking vessel even after the Thermostat cuts off.

The water in the cooking vessel is dried to the last drop and then the Thermostat cuts off. This causes crust formation and dry rice.

The Casserole type Double-walled Stainless Steel Cooking vessel retains the temperature of the cooked food for more than 3 hours avoiding power consuming keep warm facility.

The cooked food is kept warm by using keep warm facility, which ultimately consumes additional power and the rice is dried further.

Since the cooking vessel is in stainless steel and the steam is present in the cooking vessel, the cooked food will not get stuck to the sides or bottom of the vessel with no stains to clean. Cleaning is easy.

The cooked food invariably gets stuck to the sides and the bottom of the vessel and gets dried, also with lots of stain marks. Cleaning of the vessel is very difficult.

Cold food from the refrigerator can be re-heated by using steam without affecting the quality of the food.

Re-heating by hot plate is not desirable, because the food becomes dry & looses its natural flavour & taste

Maestro Multi Cooker---Much more than a Rice Cooker